The name for this torta di
spinaci alla Piacentina (spinach torte from Piacenza) in Emilian dialect is
scarpassa.It is a stunning
preparation for spinach that comes from the town of Piacenza in the Po River
valley, a town that played an important role in the development of agricultural
enterprises and the history of capitalism in the Middle Ages.I would seriously consider doubling this
elegant recipe because I never have leftovers when I make it.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 40 minutes

2 pounds flat-leaf spinach,
heavy stems removed and rinsed well

3 tablespoons unsalted butter

2 tablespoons finely chopped
fresh parsley

1 small garlic clove, finely
chopped

Salt and freshly ground black
pepper to taste

Pinch of nutmeg

3/4 ounce dried porcini
mushrooms, soaked in tepid water 30 minutes

6 tablespoons half and half

2 cups fresh bread crumbs
(See Note)

2 large eggs, lightly beaten

2 tablespoons freshly grated
Parmigiano-Reggiano cheese

3 tablespoons extra-virgin
olive oil

1. Place the spinach with
only the water adhering to it from its last rinsing in a pot and barely wilt
over high heat, covered, about 3 minutes.
Drain well, squeezing out as much water as possible, chop and set aside.

2. In a casserole, melt 2
tablespoons butter with the parsley and garlic over medium-high heat and add
the drained spinach. Season with salt,
pepper, and nutmeg, stirring. Drain the
dried mushroom, chop, and add to the spinach.
Reduce the heat to medium-low and pour in the cream and cook until it
looks soupy and creamy, about 15 minutes, stirring occasionally. Add 3 tablespoons bread crumbs and stir. Remove the casserole from the heat and add
the eggs and cheese. Stir to mix well
and leave aside while you continue the preparation.

3. Preheat the oven to
350 degrees F.

4. In a skillet, heat the
olive oil with the remaining butter over high heat. Brown the remaining bread crumbs, stirring
frequently so they don't burn, and cook until golden, about 6 minutes. Spread half the bread crumbs on the bottom of
a small casserole and spread the reserved spinach on top. Spread the remaining bread crumbs on top to
form a top crust. Bake until heated
through, about 15 minutes. Serve.

Note:
This amount can be made from crumbling four
1/2-inch thick slices of 5 x 3-inch French or Italian bread in a food
processor.

Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ... Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! - Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away! - Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad